Sizzling Shrimp

Marsha Gardner


Grilled shrimp skewers that are marinated in a great spicy marinade. Always a crowd pleaser. Great served with either basmati or jasmine rice and a salad.

★★★★★ 1 vote
5 Min


bamboo skewers, soaked in water
1/2 c
canola oil
1/2 c
heinz ketchup
1 small
onion, minced
2 Tbsp
asian chili sauce
1 Tbsp
fresh lemon juice or 2 tablespoons fresh lime juice
4 clove
garlic, minced
1 tsp
kosher salt
1/2 tsp
paprika, sweet mild
1/4-1/2 tsp
cayenne pepper
1 Tbsp
parsley flakes
2 lb
large shrimp, peeled and deveined


1Combine all ingredients with the exception of shrimp and bamboo skewers in a bowl and mix well.
2Add shrimp and stir to coat. Marinate, covered in the refrigerator for 3 hours or longer. During the final 30 minutes of marinating time, soak bamboo skewers in enough water to cover.
3Heat grill to medium-high. Drain shrimp, reserving marinade. Thread shrimp on skewers. Grill shrimp for 5 minutes or pink and firm to touch, turning once and basting with reserved marinade.
4Alternatively, broil 4-5 inches from heat in broiler, turning once and basting.
5Don't over marinate as the lemon or lime juice will actually cook the shrimp.

About this Recipe

Course/Dish: Fish, Seafood